Foro, Amaro Speciale, Italy Recipe

Brew espresso

Pull one strong espresso shot (about 30–35 ml). While espresso is brewing, heat 30 ml hot water to just below boiling. Pour the espresso into a warmed heatproof glass or small pitcher and add the 30 ml hot water to slightly lengthen and stabilize the coffee base.

Combine with amaro

Add 45 ml Amaro to the warm coffee. Stir gently to combine.

Sweeten

Add 15 ml dark brown sugar syrup to the coffee-Amaro mixture. Taste and adjust: if you prefer a sweeter drink, add an additional 5–10 ml syrup. If using the optional coffee liqueur, add 10 ml now and stir to integrate.

Prepare the cream float

Chill the heavy cream briefly (10 minutes) so it’s cold but still pourable. Whisk the 30 ml cold heavy cream with 1 tsp vanilla extract just until it thickens slightly and holds a very soft ribbon (do not whip to stiff peaks). The goal is a silky float that will rest on the coffee.

Assemble and garnish

Gently pour or spoon the lightly thickened vanilla cream over the back of a spoon so it floats on top of the coffee-Amaro mixture. Finish with a light dusting of 1 tsp grated dark chocolate or cocoa powder and, if using, a pinch (about 0.5 tsp) of fresh orange zest over the top for aroma.

Serve immediately while coffee is hot and the cream is cold for contrast. Provide a small spoon so the guest can stir cream into the drink or sip through the cream for layered flavor.